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added about 2x too much sugar to jam - can it be salvaged?

asked by @betsysbites over 6 years ago

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8 answers 15189 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 6 years ago

What kind of fruit is it, and do you have any other fruits available?

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1abe217e a62b 4595 8b36 0ad05569a205  46011 543839669371 59002344 32042688 2542312 n
added over 6 years ago

sour cherry, and yes, i added some rhubarb for tartness. think it will turn into a super sweet sauce for yogurt rather than jam...

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397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 6 years ago

The rhubarb was a good move! The only other thing I can think of is to add some flavors that would contrast with the sweetness -- like some brandy, lemon peel or even a dried chile. But your idea of just keeping it as a sauce to mix with tart yogurt makes sense, too. Anyway, I feel your pain -- been there!

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added over 6 years ago

You could probably cook down some frozen cranberries. Lot's of pectin in those.

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1abe217e a62b 4595 8b36 0ad05569a205  46011 543839669371 59002344 32042688 2542312 n
added over 6 years ago

thanks everyone! i added lemon zest per amanda's suggestion in addition to the rhubarb and it's actually fabulous on my yogurt this morning. antoniajames, great idea about making a second batch - would have done that if i had extra sour cherries. sad, i was so excited for sour cherry jam and now the season's over. :( oh well!

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SKK
added over 6 years ago

@AJ, what a great idea and I have filed it for my future blunders.

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added over 6 years ago

Since the shrub recipe recently, I've been thinking in that sweet/sour direction. Use that recipe as a model, with your sweet base. You might have to strain out the fruit if you have large pieces, or drink with spoon in hand.

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